Friday, December 5, 2014

HOLIDAYS 2014: CHOCOLATE DREAM CUPS(click here to print)

CHOCOLATE DREAM CUPS

  • 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips (unsweetened, if you can find it)
  • 1 teaspoon shortening(do not use butter, margarine, spread or oil)
  • CHOCOLATE FILLING or RASPBERRY FILLING (recipe follows)

Directions


  1. Line 6 muffin cups (2-1/2 inches in diameter) with paper bake cups. Can also use silicone muffin cups

  2. Place chocolate chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. (I like to melt my chocolate in a dish over boiling water)

  3. Coat inside pleated surfaces and bottoms of bake cups thickly and evenly with melted chocolate using a soft-bristled pastry brush. Refrigerate coated cups 10 minutes or until set; recoat any thin spots with melted chocolate. (If necessary, chocolate can be reheated on MEDIUM for a few seconds.) Refrigerate cups until very firm, 2 hours or overnight. Carefully peel paper from each chocolate cup. Cover; refrigerate until ready to use.

  4. Prepare either CHOCOLATE or RASPBERRY FILLING. Spoon or pipe into chocolate cups; refrigerate until set. Garnish as desired. 6 dessert cups.
  5. CHOCOLATE FILLING
  6. 1 teaspoon unflavored gelatin
  7. 1 tablespoon cold water
  8. 2 tablespoons boiling water
  9. 1/2 cup sugar (Splenda or stevia to taste)
  10. 1/4 cup HERSHEY'S Cocoa
  11. 1 cup (1/2 pint) cold whipping cream
  12. 1 teaspoon vanilla extract
  13. Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
  14. Stir together sugar and cocoa in another small bowl; add whipping cream and vanilla. Beat on medium speed, scraping bottom of bowl occasionally until stiff. Pour in gelatin mixture; beat until well blended.
  15. RASPBERRY FILLING
  16. 1 package(10 oz.) frozen red raspberries, thawed and unsweetened
  17. 1 teaspoon unflavored gelatin
  18. 1 tablespoon cold water
  19. 2 tablespoons boiling water
  20. 1 cup (1/2 pint) cold whipping cream
  21. 1/4 cup powdered sugar  (Splenda or stevia to taste and put in blender to make powder)
  22. 1/2 teaspoon vanilla extract
  23. 3 to 4 drops red food color

  24. Drain raspberries; press berries through sieve to remove seeds. Discard seeds.

  25. Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.

  26. Beat whipping cream, sugar and vanilla in another small bowl until soft peaks form; pour in gelatin mixture and beat until stiff. Carefully fold in raspberry puree and food color; refrigerate 20 minutes.
  27. Use unsweetened white chocolate chips for the white cups
*www.hersheys.com*  Nutritional value of recipe:http://caloriecount.about.com/cc/recipe_analysis.php

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